Puff Pastry Chicken Pot Pie
This easy Puff Pastry Chicken Pot Pie is made with a thick and creamy filling that is topped with a store-bought puff pastry to make a delicious top crust!
CHICKEN POT PIE IN A PAN
I adore any and all things chicken pot pie related! It’s just one of my family’s favorite meals so I’m always messing around with different versions. One of my favorites is this Puff Pastry Chicken Pot Pie! With no bottom crust, it is super easy to put together. Made with a homemade sauce mixed with peas, carrots, spices and chicken then topped off with a sheet of puff pastry you have yourself a quick meal! It’s all ready in under an hour. If you want a simple and delicious pot pie that serves up easily, then you need to make this Puff Pastry Chicken Pot Pie recipe.
Oh my gosh – turned out so pretty and it’s so good too! Everyone was so impressed! Thank you!
– Clara
FREQUENTLY ASKED QUESTIONS:
You could but the hard thing about adding a bottom crust is it can easily turn soggy. I have not tried making this particular recipe with a puff pastry bottom crust so this would be an experiment on your part. Puff pastry shrinks up as it is baked. I think the puff pastry bottom would need to be pre-baked slightly to help avoid it becoming too soggy. Then continue with the recipe as written. If you try it out, please let me know how it turns out for you!
Vegetables and crust. Chicken pie is usually just chicken in gravy with a top and bottom crust. Chicken pot pie is chicken in a cream sauce with added vegetables and a top crust.
An 8×8-inch pan is best for this recipe and it is the perfect size to fit the filling and for the puff pastry to fit over. Anything larger and you will need to stretch out the puff pastry more to fit the dish. Obviously doing this will make your crust thinner as well. I wouldnt use anything larger than a 9×9-inch dish.
The egg wash is what helps the puff pastry or any pie crust to crisp and brown up. It also adds a pretty shine to it as well.
This helps steam escape while this is baking. If you do not cut slits in it the steam cannot escape and can create holes or even have it “explode” where the filling will start coming out the sides and top.
Yes, this can be frozen. Let baked pot pie cool and then place in a freezer container or bag and put in the freezer where it will keep for up to 3 months. You can also freeze chicken pot pie before baking as well. Just make sure to wrap it very well to prevent freezer burn. When cooking from frozen, you’ll need to add on to your regular cooking time.
To store leftovers, place in an airtight container in the refrigerator where it will last up to 3-4 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
HOW TO MAKE PUFF PASTRY CHICKEN POT PIE
Preheat the oven to 400 degrees F. Add the butter to a medium saucepan over medium heat. Once melted, add the onion and cook for 2 minutes, stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly. Whisk in the flour and cook for 30 seconds, continuing to whisk. Gradually add the chicken broth and milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
Remove from the heat. Whisk in the garlic powder, onion powder, salt, black pepper, and dried thyme. Stir in the peas and carrots and chicken.
Transfer the chicken mixture to an 8 by 8-inch casserole dish. If necessary, roll out the puff pastry so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape. Whisk together the egg with the water. Brush a little of this egg wash on the puff pastry. Bake until the pastry is golden, about 25 to 30 minutes. .
Sprinkle the parsley on top (if using). Serve and enjoy!
WANT MORE DELICIOUS RECIPES?
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- Ground Beef Wellingtons
- Mini Chicken Pot Pies
- Crock Pot Chicken Pot Pie
- Turkey Pot Pie Casserole
- Chicken Pot Pie Bubble Up
- 30 Chicken Breast Recipes
Puff Pastry Chicken Pot Pie
Ingredients
- 6 Tablespoons salted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 Tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried thyme
- 15 ounce bag frozen peas and carrots
- 2 cups cooked and shredded chicken
- 1 sheet frozen puff pastry, thawed
- 1 large lightly beaten egg + 1 Tablespoon water
- 1 Tablespoon minced fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400F degrees. Add 6 Tablespoons salted butter to a medium saucepan over medium heat.
- Once melted, add 1 medium onion, diced and cook for 2 minutes, stirring occasionally. Add 3 cloves garlic, minced and cook for 30 seconds, stirring constantly.
- Whisk in 6 Tablespoons all-purpose flour and cook for 30 seconds, continuing to whisk.
- Gradually add 2 cups chicken broth and 1 cup milk to the flour mixture, whisking constantly. Bring to a boil, and then let it boil for 2 minutes, whisking the whole time.
- Remove from the heat. Whisk in 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper and ¼ teaspoon dried thyme.
- Stir in 15 ounce bag frozen peas and carrots and 2 cups cooked and shredded chicken.
- Transfer the chicken mixture to an 8×8-inch casserole dish.
- If necessary, roll out 1 sheet frozen puff pastry, thawed (push together any seams) so it fits across the top of the casserole dish with about 1/2-inch extra on all 4 sides. Place the puff pastry on top and cut 4 slits on top for steam to escape.
- Whisk together 1 large lightly beaten egg + 1 Tablespoon water. Brush a little of this egg wash on the puff pastry.
- Bake until the pastry is golden, about 25 to 30 minutes. Sprinkle 1 Tablespoon minced fresh parsley on top (optional) then serve.
Video
Notes
- See my notes above for freezing tips.
- Use only frozen vegetables for this.
- Do not forget to cut slits in the top of the puff pastry.
- Don’t skip the egg wash, this gives it its nice golden color.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Sorry to double comment – but I also wanted to add that making the chicken is so easy in an instant pot. Maybe sprinkle a bit of italian seasoning or thyme on top and set it to 10-12 minutes on high. It breaks apart beautifully and even white meat is very tender after baking.
This is a favorite rotating recipe in my home. I have adjusted it a bit. I add a little extra butter before the onion/garlic. I also add some pre-boiled (to soften) fresh celery which adds amazing flavor and I mix in 16 oz of sharp shredded cheddar cheese =) I have literally had some guests that ate this for dinner offer to pay me to make this and bring it to their job for lunch. Also, this is completely up to your tastes – but there used to be a 4 star restaurant near my home called the Grand Finale (they were known for deserts) and chicken pot pie was their main lunch dish at $18 (pre covid prices mind you). They shut down sadly… but if you add just a dash of sugar to this recipe it tastes almost identical to theirs!
Disclaimer: I haven’t made this yet! I plan to make this for my diabetic great grandfather. Will it turn out good without the puff pastry, as in uncovered in the oven? Should I adjust the cook time? Also! Thoughts on using a pound of ground chicken for the protein?
Absolutely! I would cover it with aluminum foil though 🙂
Hi, I used 2 tbs of butter and one Tbs of EVOO. I also used fresh carrots and sautéed them with the onion and garlic.
I also used GF flour and a GF puff pastry. It was delicious!!
Hi! Just out of curiosity, do you or someone in your family have Celiacs disease?
Amazing!
I use fresh carrots but cook them ahead of time just judging how many carrots I want in my pie Then use frozen peas and add as many or less that I want. This recipes is so delicious!
Just out of the oven – it’s AWESOME! Followed the recipe.
The puff pastry seemed to be a little flat in the middle and the filling a little soupy, I think that was because the Walmart peas & carrots pkg only had 12 oz instead of the 15 oz in the recipe. Will do this again with the full 15 oz. soon!!
Only other change was the 4 pound package of Rotisserie Chicken Brest meat chunks – no skin, no bones – from the meat counter there. I pulled 2 cups out and cubed it. All I had to do was add it to the filling. Neat and sweet – no fuss no mess!!
Thanks for the awesome recipe!!
This was delicious – no leftovers! Do you think I could freeze this before cooking?
Thanks Heather! You should be able to 🙂 I haven’t cooked from frozen though so can’t really give you an idea of baking time from frozen
This is a fab recipe. Do you think it would work with a mashed potato topping?
Possibly! I haven’t tested it but I’d love to know if you give it a try and what you think! And thanks so much!
Thank you for your timely reply! I will probably try it in the next few weeks and I’ll let you know.
Excellent. I used gravy from cooking chicken instead of broth and flour.
Added some summer savory. Beautiful.
Made this for dinner tonight and my husband is now laid out in his recliner complaining that he ate too much!! It was delicious!!
Hahaha! Thanks so very much Elizabeth!! I appreciate you coming back to comment! I love hearing it!
This will be my go to pot pie recipe as it works just as well halving the ingredients to make a pie for two people. I first made it exactly as written except for the fresh garlic. I don’t like garlic. I made the same recipe using puff pastry shells instead of the sheet and it was a winner as well. Thank you for this very tasty recipe.
Hypothetically speaking (but not really) say someone decided to make this during a raging migraine and used fresh carrots instead of frozen. How long do I cook them now that they are all mixed in with the milk and flour? ♀️ help!
I have made it with fresh carrots! i would sauté them with the onions and go till theyre a little soft! Dice them up really small.
If it’s the picture I think you’re referring to, I believe that’s the onion and garlic powder. I thought the garlic powder was an egg yolk at first glance too lol.
This recipe is fantastic, extremely easy to follow instructions. It came out perfect, my family and I love it. Very delicious. I will definitely be adding this one to my recipe book, it a keeper.
Where do you see that? I’m confused
If you don’t have frozen carrots, do you think one should dice and freeze their own carrots or precook the carrots to prevent soupiness?
Hi Dani, dice small then sauté to soften then since the cook time don’t be enough for them to get fully cooked and soft enough 🙂
Great recipe! Using a deep dish glass pie plate. I bake dry spice rubbed chicken thighs for 22 minutes let cool and cube before adding to the mix, saute mushrooms and celery seeds. Top and bottom puff pastry without pre baking. Make sure your mixture is cooled before adding or your bottom pastry will disappear! Egg wash gives you a beautiful top pastry. Delicious!
I made this tonight for my hubby and I. This recipe i am definitely saving. I however made a few adjustments..I added potatoes and since I have a hubby thats picky I used Italian spice and …wow this is WORTH IT
So good ! My sister and I loved it ! Definitely saving recipe !
This turned out gorgeous!! It looks just like your photos and tastes so good!
For the folks who have mentioned the puff pastry not getting fully done in the middle, it usually has to do with uneven rolling out of the dough. I’m a baker so this is a common issue. We tend to roll heavier in the edges rather than starting from the middle and pushing out. So you have a much thicker center that just isn’t going to get done. I would suggest if you’re concerned about this, try to make sure the center of your puff pastry is a little thinner than the edges. Hope that helps! This really is a beautiful and flavorful recipe!
Made this tonight in a large cast iron skillet and it was great! To help fill the skillet completely (and have some delicious leftovers) Delicious! Thanks for sharing.
Can you make ahead & freeze?
I haven’t made it yet.
These are the instructions I follow when I do my meal preps for chicken pie.
“To freeze or refrigerate uncooked, cool filling completely. Then top with pastry, egg wash, cut slit. Freeze 3 months or refrigerate up to 2 days. Thaw overnight (if frozen) then bake per recipe. Note: Thawed then refrozen puff pastry as well as thawed then refrigerated puff pastry does not puff up quite as much but the difference isn’t significant.
Cooked Chicken Pot Pies will keep in the fridge for up to 4 days. Best reheated in the oven covered in foil so the pastry can crisp up slightly, 20 minutes at 180C/350F.” From recipetineats
Made this dairy free with coconut heavy whipping cream and it was 10/10!
Super recipe! Looks just as pretty as your picture! Hubby said this is a keeper! I didn’t change anything & it’s perfect the way it is 🙂
My sister made it a couple weeks ago and I loved it. So tonight I’ve made it. Just put it in the oven and can hardly wait.
Very good recipe. I made it tonight and my husband loved it!
I cooked up some thighs and wings and used that chicken.
Thank you!
Excellent recipe! Thank you for sharing. I reused pie tins from KFC chicken pot pies and made this into 6 individual pot pies. Each pie tin holds 1 cup of the chicken mixture. Five pies had just the top crust. One had a bottom crust and a top crust. Both ways were good, but the double crust is too much crust for my taste.
Love hearing that Janet!! Thanks so much! I appreciate you taking the time to come back and comment!
This tastes delicious!
My pie ended up being runny, but I think it’s because I added mushrooms and also fresh carrots and celery.
Next time I’ll be sure to ore cook the mushrooms and also use frozen oeas and carrots! Can’t wait to make it again :).
So happy you loved it! Yeah, those fresh veggies (especially mushrooms) can release a lot of water so good thinking about cooking them up a bit first. Thanks for taking the time to come back and comment!
This is one of my favorite week night recipes, it’s so easy to make, so comforting and delicious!
Fabulous recipe! First time I followed recipe exactly. So good
I’ve made this three times now and it’s so wonderful. It’s great for using up cooked chicken. I can make it smaller for me and my husband, or the full recipe and freeze the rest. I knew it was a keeper recipe when I served it the first time & hubby said “Wow! I like this.” Four thumbs and eight paws up.
Really good. My husband and kids all loved this and it will be on our regular rotation for the few autumn/winter days I am not doing soup, lol.
Hahaha! I love it (and same!)
Turns out perfect every time!
I came up on this recipe about 6 months ago!!! well written and followed it exactly but cubed the chicken! I make this and then make my mom her own “personal size” she absolutely loves it! I am going to use same method for beef and turkey pot pies. I have passed this recipe on to others and their families “devoured it!” great recipe I highly recommend it! ♥️♥️♥️
Thanks so very much Dawn! Love hearing that and I appreciate you taking the time to come back and comment!
I’ve been making your recipe for a couple of years now and it’s perfect.
I cubed my chicken instead of shredding. Great recipe!
Delicious! I wouldn’t change a thing. I know people like a bottom crust but I think that makes the crust too overwhelming. My husband and I like it just like this. Thank you!
I made this last night for my girlfriend and nephew. I made my own pastry from scratch and folded it with butter and rolled it very thin. The rest of the recipe, I followed exactly. It was amazing!
Next time I’m going to prebake a bottom crust and make more filling. I’m also going to get individual small pie pans and made small pot pies and freeze 10 or so.
Absolutely perfect as written – no changes needed!
I made this a few weeks ago. We like a bottom crust. I used a refrigerated pie crust with egg wash. I also added diced celery. My husband loved it. I’m making it again tomorrow. Yum! Good cold weather food. Thank you!
Was the celery frozen or fresh?
Make sure you follow the recipe 🙂 we had no frozen carrots and used fresh instead and it ended up soupy. This was the second time making it. The first time was perfect. I just wanted people to know that you really need to use frozen veggies and not fresh.
I cooked the bottom pastry until it was almost done then I added the filling, the top crust and it turned out wonderful.
I want to make individual pot pies and freeze before baking. If I defrost the puff pastry to assemble, can the pot pie be frozen?
You should be able to, I can’t think of a reason why it wouldn’t. But I’ll be honest, I haven’t attempted it myself so I can’t tell you definitively how well it works. I never like to tell anyone to do something if I haven’t personally tested it myself because I would never want anyone to waste ingredients so you’d be doing it as an experiment. I’d love to know how it turns out for you if you try it!
Did you freeze it?? I plan on doing several. I actually doubled the recipe, but need to buy containers tomorrow to put them in. It’s all ready to go, though. We kinda snacked on the filling, so YUMMY!
Oh my gosh – turned out so pretty and it’s so good too! Everyone was so impressed! Thank you!
I have made this several times for guests and family to rave reviews and plate-licking ecstasy. I added some slightly cooked mushrooms (to decrease the liquid from the mushrooms). This recipe is so, so good and asked for again and again!!
Made exactly to your recipe, didn’t change a thing. My kids helped make it and all of your wonderful instructional photos and your detailed explanations were so helpful to them learning how to make a meal. We absolutely love your website and all of your recipes always turn out perfect for us. Thank you!
i made this! I cut recipe and baked in 2 2cup corningware french white baking dishes. baked for 20 min. making individual pot pies. so good!!
Great recipe my daughter LOVES it! However, the edges of the pie puffed and browned but not the middle. I kept the pie in the oven an additional 5 minutes to brown in the middle which it did!
Came out great! I used home made chicken broth and added extra garlic cause we love garlic lol The puff pastry looks gorgeous, thank you for sharing this recipe!